Pad Mee Korat (Spicy Sweet & Salty Thai Noodles)

250g thin rice noodles, soaked
300g pork mince
2 eggs, lightly beaten
150g bean sprouts
3 spring onions, cut into 5cm lengths
2 tablespoons vegetable oil

The Sauce

2 tablespoons caster sugar
2 tablespoons palm sugar
4 Thai shallots, finely chopped
4 garlic cloves, finely chopped
2 tablespoons salted soybeans, roughly chopped
3 tablespoons tamarind paste
2 tablespoons fish sauce
2 teaspoons dried chilli flakes (or to taste)
100ml water

To Finish

Fresh coriander
Lime wedges

PREPARATION

1. Heat a wok over a medium-high heat. Add the caster sugar and palm sugar, allowing them to melt into a golden caramel. Stir in the shallots and garlic, followed by the salted soybeans, tamarind paste, fish sauce and chilli flakes. Add the water, bring to a gentle simmer, then remove the sauce from the wok and set aside.

COOKING

1. Return the wok to a high heat and add the vegetable oil.
2. Stir-fry the pork mince, breaking it up until browned and cooked through.
3. Add the soaked rice noodles and toss with the pork until the noodles begin to lose their opaque white colour.
4. Push the noodles to one side of the wok.
5. Pour in the beaten eggs and cook into a thin omelette on the base of the wok.
6. Chop the cooked egg into pieces and mix it through the noodles.
7. Reduce the heat slightly and pour in the prepared sauce, tossing until everything is evenly coated.
8. Add the bean sprouts and spring onions.
9. Increase the heat and stir-fry for another 1–2 minutes until the vegetables are just tender.
10. Transfer to serving plates.
11. Garnish with fresh coriander and serve with lime wedges for squeezing over.

School of Wok Tips

• Watch the sugar carefully—it should become golden caramel, not dark brown, before adding the shallots and garlic.
• Soak the rice noodles until flexible but still slightly firm, as they'll continue cooking in the wok.
• Cook the egg separately on the base of the wok before chopping it into the noodles for the best texture.
• Fresh lime juice squeezed over just before eating brightens the rich sweet and savoury flavours beautifully.

FAQs

How is Pad Mee Korat different from Pad Thai?
Pad Mee Korat has a richer caramelised sauce, uses salted soybeans and is traditionally cooked without peanuts or dried shrimp.

Can I use chicken instead of pork?
Yes, chicken mince or finely sliced chicken thigh both work very well.

What are salted soybeans?
Salted soybeans are fermented soybeans preserved in brine, adding a distinctive savoury umami flavour that's characteristic of this regional Thai dish.